VERY SLOWLY, drop by drop, begin to drizzle in the oil while the machine is running. Extreme patience must be taken with this slow process, as too much oil poured in at once will cause the sauce to break.

Once the olive oil is completely poured in & emulsified, remove the aioli to a sealed container & refrigerate. This condiment is fabulous on coleslaw, sandwiches, egg salad sandwiches—just about everything!

Makes 1 - 1/4 cups of aioli

** this recipe contains raw egg yolks, If you have a compromised immune system, you can use pasteurized eggs